Cream oil, eggs and sugar until fluffy. Add dry, blended ingredients and pumpkin. Mix well. Bake in greased 12-cup Bundt pan for 50 min-1 hr at 350 degrees. (Make sure you grease pan well, see notes below.)
For the glaze
In small saucepan, bring brown sugar, water, butter, and corn syrup to a boil over medium-high heat. Reduce heat to medium-low; cook for 1 minute. Remove from heat. Add confectioners sugar; whisk for 1 minute. Let cool for 6 minutes before drizzling over cooled cake. Garnish with pecans as desired.
Video
Notes
Prepared Pan - It's very important to grease your pan very well to make sure your Bundt cake doesn't stick. Use shortening or butter and rub it all over the inside of the pan, covering all the crevices. Then dust generously with flour. Pour off the excess flour. I don't recommend cooking spray for this particular recipe.A Note About Flour - if you can't have gluten, feel free to substitute the same amount of gluten free flour in this recipe instead of regular flour.Dairy Free Version - if you want to make this cake completely dairy free, substitute vegetable shortening for the butter in the brown sugar glaze.